Shaved Brussels Sprouts & Pasta with Warm Walnut Vinaigrette
Makes 4 servings (3 cups each)
INGREDIENTS
6 ounces uncooked whole grain linguini noodles
1.5 pounds Brussels sprouts, thinly sliced/shaved (about 8 cups)
1 Tablespoon olive oil
2 cloves garlic, minced
Walnut Vinaigrette
1/4 cup walnuts, toasted
4 Tablespoons water
2 Tablespoons lemon juice
2 Tablespoons fresh chives
1 teaspoon maple syrup
1 Tablespoon Dijon mustard
Salt/pepper, to taste
Toppings
1/2 cup walnuts, toasted
1-2 lemons, juiced
Salt, to taste
DIRECTIONS
- Cook pasta according to directions.
- In food processor combine vinaigrette ingredients until smooth.
- In skillet, sauté Brussels sprouts in olive oil and garlic for 12-15 minutes, until tender and caramelized. Pour in vinaigrette, toss and take off heat.
- Combine cooked & drained pasta with Brussels sprout-vinaigrette mixture.
- Top with toasted walnuts, lemon juice and salt.
Nutrition
Facts |
| Serv. size 3 cups (270g) |
| Servings 4 |
| Calories 412 |
Fat Cal. 175 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
19g |
30% |
Total Carb. |
53g |
20% |
Sat. Fat |
2g |
10% |
Fiber |
8g |
35% |
Trans Fats |
0g |
|
Sugars |
6g |
|
| Cholest. |
0mg |
0% |
Protein |
16g |
|
| Sodium |
212mg |
8% |
|
|
|
|
| Vitamin A |
25% |
Vit. C |
250% |
Calcium |
10% |
Iron |
25% |
|